slow roasted lamb shoulder - super moist & tender

Slow Cooked Pulled Lamb Shoulder

Slow Cooked Pulled Lamb Shoulder will give you moist, tender, pull apart lamb that is so soft it shreds with just two forks.

Course Main Course, Main
Cuisine Modern Australian, Australian
Keyword pulled lamb shoulder, slow roasted loamb shoulder, lamb shoulder roast, lamb shoulder, slow cooked pulled lamb
Total Time 4 hours 35 minutes
Servings 6
Calories Per Serve 355 kcal
Author Lee-Ann Grace | Chef Not Required


  • 1.5 - 1.8 kg lamb shoulder (bone in) trimmed slightly
  • 2 tsp fresh rosemary leaves
  • 1/2 tsp cumin seeds
  • 1/2 tsp rock salt
  • 3 large garlic cloves
  • 1 tsp olive oil
  • 1 bunch dutch/mini/baby carrots scrubbed & peeled
  • 1 1/2 tbsp plain/all purpose flour
  • 1 - 1 1/2 cups beef stock (see notes)
  • salt to taste


  1. Preheat oven to 140 c ff / 280f.

  2. Place rosemary leaves, cumin seeds, garlic, salt & olive oil into a mortar & pestle, and mash/grind until you have a coarse paste.

  3. Place lamb shoulder fat side up in a baking dish/roasting tray, and rub all over with herb paste (including the bottom side). Place a piece of baking/parchment paper on top of the lamb, then cover entire baking dish/tray tightly with aluminium foil (see notes).

  4. Bake for 3 hours, carefully remove the foil and baking paper and check lamb. It should be soft and fork-tender, if not return to oven (with baking paper & foil) for a further 30 mins.

  5. Once lamb is tender, turn the oven up to 180c ff / 355f. Then add carrots (if using) to liquid which has collected in the base of the tin, baste the top of the lamb with some of this braising liquid & return lamb to the oven, uncovered and bake for a further 30 to 45 mins to form a slight crust on top and until carrots are cooked to your liking (see notes).

  6. Remove lamb from oven & cover lightly with foil to rest for a few minutes while you make the gravy (optional) - if not proceed to step 12.

  7. To make the gravy, remove the braising liquid from the baking dish and reserve, skimming off any excess fat ( but reserving approx 1 1/2 tablespoons).

  8. Add reserved lamb fat back to the roasting tin, add flour and mix to make a paste.

  9. Place baking dish on the stove over a low heat, and stir the flour mixture constantly over low heat until it starts to foam - about 2 -3 mins.

  10. Remove pan from heat and allow to cool just slightly, then mix in beef stock 1 - 2 tablespoons at a time (fully incorporating each time until you have no lumps - before you make the next addition) for the first approx 1/2 cup, then add remaining beef stock (see notes) and reserved braising liquid, stirring well to combine.

  11. Place baking dish back over low heat, and bring to boil while stirring & scraping up any flavour remnants from the base of the roasting tin and add salt if required.

  12. Pull apart the lamb with two forks & serve with carrots & gravy (if making).

Recipe Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*